Strawberry + rhubarb is a classic summer combo, although not frequently wrapped up with a virtuous bow. This crumble was inspired by an intimidating bounty of rhubarb that stared me down on a recent greenmarket stroll. I caved, purchased a few lengthy stalks, and immediately felt inspired to take a crunchy radish spin on a typically sugar-heavy dish.
The foundation of this crumble is a simple summer strawberry and rhubarb compote, sweetened only with a touch of maple syrup. The rest of the sweetening is left to the natural vices of the strawberries. Ginger, lemon zest, lemon juice, and a heavy handed shake of cinnamon add delicious dimension and depth to this breakfast, dessert, or anytime of day dish. The compote can be eaten with yogurt, oatmeal, or used as a topper to banana "ice cream" if you don't want to go the extra mile of creating the crumble. (Although it is 100% worth it!)
I tend to get a little generous with my spices as I typically gravitate toward strong flavors. Taste the compote as you go and modify for your palate's preference.
The crumble topping is gluten-free, dairy-free, and contains vegan protein, heart healthy fiber, omega 3's, and a touch of calcium from the oats, nuts, and seeds.
Rundown on Rhubarb- The stalk of rhubarb is rich in Vitamin K, which supports bone health and blood clotting. Rhubarb also contains fiber and lutein, which is beneficial for eye health. Most sweet treats containing rhubarb are loaded with sugar since the raw stalks veer on the sour side. Yet, loads of processed sugar are completely uncalled for when rhubarb is partnered with naturally sweet strawberries and a heaping dose of pure maple syrup.
Strawberry Rhubarb Crumble
- 3-4 stalks rhubarb, chopped
- 2 cups strawberries, halved
- 1 tbsp pure maple syrup or honey
- 1 tbsp lemon zest
- juice of one lemon (you can also sub in an orange if you prefer)
- 1 tsp vanilla bean powder
- 1 tbsp cinnamon (adjust if you prefer less)
- 1 tbsp fresh ginger, minced or grated
- 1 tbsp arrowroot
- 1 cup oats
- 1 cup raw walnuts
- 1/2 cup raw pecans
- 4 dates pitted
- 1 tsp cinnamon
- 1/2 tsp vanilla bean powder
- 1/4 tsp sea salt
- 1/2 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbsp raw sesame seeds
Preheat oven to 350 degrees
- Place all of the ingredients for the filling, except for the arrowroot, into a medium sized pot and mix to combine. Cook at a gentle simmer for 10 minutes - until fruit is just tender.
- Place the arrowroot and 1/4 cup of the liquid from the fruit filling into a small bowl. Whisk to combine, making sure the liquid is smooth and lump free. Add slurry to the filling, mix well and cook for another 3 minutes.
- In a food processor, gently pulse the oats, walnuts, pecans, dates, cinnamon, and vanilla bean powder. Be careful not to over pulse, you want to maintain some texture of the topping.
- Transfer oat and nut mixture to a large bowl. Add the coconut oil, maple syrup, sea salt, and stir to combine.
- Pour the fruit compote into a 2 1/2 inch deep baking dish and spread the crumble on top. Scatter the sesame seeds over the top evenly. Give the baking dish a few shakes to allow the mixture to settle.
- Bake for 30 to 40 minutes until the top is browned and slightly crisp. Allow to cool for 15 minutes.
I like to enjoy this crumble at all temperatures and times of the day. To reheat, simply stick the pan back into the oven for 5-10 minutes or until warmed through. This crumble is just as delicious cold.